This cake was a Mother’s Day gift from my mum. The oven was baking the cake. She worried that the cake wouldn’t turn out when she realized she hadn’t included the salt or eggs the recipe called for. But it turned out to be a delicious, moist cake. Leaving out the eggs and salt, I made her write down the recipe. To give the cake a glazed appearance, she frosts it with vanilla frosting while it is still warm. This cake is a hit with my family.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 12 slices bacon
- ⅔ cup butter or margarine
- ⅔ cup all-purpose flour
- 7 cups milk
- 4 large baked potatoes, peeled and cubed
- 4 green onions, chopped
- 1 ¼ cups shredded Cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
- Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.
- Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
- Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
Nutrition Facts
| Calories | 748 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 20 g |
| Sodium | 1335 mg |
| Sugars | 16 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
So I love this recipe, but recently I’ve been skipping the flour bit and half of the milk. INSTEAD I use Idahoan potato packages to thicken it and swap that half of milk for chicken stock. I also add some garlic powder and it’s literally THE BEST upgrade to this recipe!
What an excellent base recipe. I don’t tolerate lactose, so I used 4 cups cashew milk and 5 cups of chicken broth. I used extra sharp white cheddar cheese (most hard cheese is lactose free). I used 9 small-medium sized potatoes. Peeled them and steamed them instead of baking. I used my toaster oven to bake the seasoned and oiled peels until crunchy. Chopped my bacon into tiny pieces and then fried them. Used green onion. I used the bacon grease to make the flour paste. For seasoning, I used thyme, crushed red pepper, paprika, salt and pepper, and a little bit of powdered garlic. This was the best potato soup I have ever eaten. All 5 of my family members raved about it and were willing to go for thirds, but it’s quite filling.
We loved this!! Added the onions to the butter along with some garlic powder and a few red pepper flakes to sauté prior to adding the flour. Also took the suggestion to cut the milk in half and used 4 cups Chicken broth and 4 cups milk. Threw in some leftover roasted broccoli and it was a true winner and even better the next day!!
By far, the best potato soup I have EVER made or tasted.
delicious, we didnt have bacon but we had ham.
Followed the recipe to a tee, only addition was 1/2 teaspoon cayenne pepper. Absolutely the best!
Delicious! I tweaked it by adding the garlic to the butter and also substituted 3 cups of milk with chicken stock. My daughter had 3rds 🙂
creamy and yummy!
I think this is a good recipe with potential – modified it slightly by adding broccoli, carrots, oregano. I wanted to add celery, but didn’t have any on hand so skipped that. I can see potentially celery or even corn added. Not sure if this recipe had chives, so I added that as well. Because the milk seemed kind of excessive (and other recipes had heavy cream) I ended up doing 3 cups of whole milk, and then 3 1/2 cups of heavy whipping cream to give it some more creaminess. Added bit more sour cream than the recipe called for. Added mozarella cheese and shredded cheddar cheese. Noticed it was getting thick, so I added chicken broth to thin it out. I saw another recipe had said chili powder gave it that extra oomph (it’s not spicy at all, I swear. But it really does add an extra boost of flavor!) – so I went ahead and did that. I know it sounds odd, but trust me – it works!!! Never have I made perfect chowder before. With a bit of modification (because I had a sneaking suspicion it might be bland given the current state), this ended up being a complete winner for me. It literally tastes like the really good kind of potato soup you get at restaurants/buffets. I will definitely make more!
I used pink salt when baking the potatoes and then left the skin and salt on them when I cubed them. I didn’t blend the flour and milk into the butter at the same time, but instead dumped it all in and the whisked until the floor was fully dissolved. I thought the taste was quite good.
Excellent recipe with a few changes. Add 2 tbsp minced garlic while the butter is melting. Used 4 cups milk and 3 cups chicken broth. Potatoes need to simmer closer to 20min if not cooked beforehand. Add 1 tsp garlic powder & 1 tsp onion powder when adding the salt & pepper. This gives it a nice flavor. Husband said it was almost restaurant worthy.
This soup was amazing. Day 2 is even better. Only used 4 cups milk, a green onion bunch, sauteed onions, minced onions,garlic, bacon fat and only about 2/3 flour. I like thicker soup.
My whole family LOVES this soup. When the cold weather starts rolling in, this is the first thing they ask for! SO GOOD! I do make one change. Like another reviewer said, I use 3.5 cups of milk and 3.5 cups of chicken broth. Just to have it a still thick but soupy texture. YUMMM!
I made this in the slow cooker and added Xtra items!!
Subbed 3 cups of milk with chicken broth. Skipped sour cream. Put half cheese in and saved other for top, saved all bacon for top. Has potential but still missing some flavor. Update: skipped roux and puréed half of potatoes with a cup of chicken broth. Then added 3 cups of broth and 3 cups of milk to the purée, with some onion, tsp of salt, and tsp garlic powder. Then added potatoes and green onions and rest of ingredients as directed. Maybe add sour cream sooner to allow it to fully dissolve.
I changed the recipe because I didn’t have any bacon, even though I am a fan of bacon. But adding a generous amount of sage really made a lovely flavor. Might be a new family favorite.
Super yummy! I used 2 sticks of butter instead of margarine and a bit more flour. So I had thin it out a bit with chicken stock later. But this is definitely the best baked potato soup I’ve ever had!
This is a great place to start! Gives you the right proportions of liquid to solids and the thickness is great. It’s lacking seasoning (we added garlic and onion powders, nature’s seasoning, parsley in addition to the salt and pepper). We also added some chicken bouillon and sauteed chopped onion/carrot/celery in the butter (not margarine) before adding the flour in the first step. We used some chopped leftover ham in lieu of the bacon, then tossed some bacon bits on top for garnish. All in all, it came out great.
I used to make this recipe as is and I got complaints about it being too floury and too thick. I decided to try again a few years later. I started by only cooking 6 slices of bacon. Then I only put 1/3 cup butter and I sautéed onions and added minced garlic right before mixing 1/3 cup of flour in. Next I added 4 cups of milk and 3 cups of chicken broth. I waited until it was almost boiling (not already thick) and added potatoes. The potatoes will thicken on their own. There’s no need to wait until it’s already thick to add potatoes. Then I followed the rest of the recipe as followed. It turned out way better! It just needed less flour and more flavor. (: definitely reccomend.
The recipe is quick and simple which gives one plenty of leeway to season to your liking. I took heed from others critiques and added red pepper flakes and chili powder for a much needed kick, imo. I also cut the flour and and butter in half as suggested and yes, the soup would be too thick without making that adjustment.
I have made this soup for a couple.of years bet.soup ever